Nothing like a snowy grey Sunday to make me want to bake some healthy muffins as a great grab & go snack for the week!

Note: If you're looking for a light airy fluffy muffin - this is not it. These will come out super rich but heavy with the bananas, dates, and peanut butter. However they'll also keep you fuelled up sans sugar crash compared to a normal coffee shop muffin.

Makes: 24 muffins

Ingredients:

3 cups + 1 cup rolled oats

1/2 cup ground flax seed

1 1/2 tsp cinnamon

1 tsp baking powder

1 2/3 cup pitted dates, soaked in hot water for 20 minutes to soften (discard water once soft)

3 bananas

1/2 cup peanut butter (or your favourite nut butter)

2 Tbsp coconut oil, melted

2 cups milk - I used unsweetened almond but any milk variety will do

2 tsp vanilla extract

1 cup dark chocolate chunks

1/2 cup shredded unsweetened coconut

The How-To:

Preheat oven to 350 degrees, and either line muffin pan with muffin papers or spray pan with coconut baking spray.

In a food processor blend 3 cups of the oats, along with the flax seed, baking powder, and cinnamon until oats become flour consistency (a little chunky is okay!).